Can I use frozen shrimp for creamy Jamaican shrimp pasta?

Yes, frozen shrimp work just fine as long as you thaw them completely first. Pat them very dry before seasoning so they sear instead of steaming, which helps keep the flavor strong and the texture juicy.

Why did my sauce turn too thick or too thin?

Creamy Jamaican shrimp pasta sauce should coat the pasta without feeling heavy. If it gets too thick, stir in a small splash of stock or cream over low heat. If it’s too thin, let it simmer gently for a minute or two and it will tighten up naturally.

Is Jamaican shrimp pasta supposed to be very spicy?

Not necessarily. The heat level depends on how much jerk seasoning you use and the brand itself. Start mild and adjust at the end so the flavor stays warm and balanced rather than overpowering.

Can I make creamy shrimp pasta ahead of time?

This dish is best enjoyed fresh, but you can prep parts of it ahead. Cook the pasta and season the shrimp earlier in the day, then make the sauce and finish everything just before serving for the best texture.

What pasta shape works best for this recipe?

Short pasta with ridges, like rigatoni or penne, works best for creamy Jamaican shrimp pasta. These shapes hold onto the sauce so every bite gets plenty of flavor.

Creamy Jamaican Shrimp Pasta – Easy Comfort Dinner

Name: Creamy Jamaican Shrimp Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 pounds jumbo shrimp, peeled and deveined; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon dried parsley; 1 pound rigatoni pasta; 4 garlic cloves, minced; 2 cups chopped bell peppers; 2 fresh thyme sprigs; 2 tablespoons all-purpose flour; 1 to 2 tablespoons jerk seasoning; 2 cups heavy cream; 1 cup chicken or seafood stock; 2 tablespoons white cooking wine; 1 cup freshly grated Parmesan cheese; 1 cup shredded mild cheddar cheese; Chopped green onions for garnish

Description

Creamy Jamaican shrimp pasta made with tender shrimp, colorful bell peppers, and a rich jerk-spiced cream sauce. A comforting Caribbean-inspired dinner that comes together quickly and feels special without being complicated.

Ingredients

Scale

2 pounds jumbo shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
1 pound rigatoni pasta
1 tablespoon olive oil
4 garlic cloves, minced
2 cups chopped bell peppers
2 fresh thyme sprigs
2 tablespoons all-purpose flour
1 to 2 tablespoons jerk seasoning
2 cups heavy cream
1 cup chicken or seafood stock
2 tablespoons white cooking wine
1 cup freshly grated Parmesan cheese
1 cup shredded mild cheddar cheese
Chopped green onions, for garnish

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Instructions

Cook the pasta in well-salted boiling water until just shy of al dente. Drain and set aside.
Season the shrimp with salt, black pepper, smoked paprika, garlic powder, and dried parsley.
Heat olive oil and butter in a skillet over medium-high heat. Add garlic, then sauté the shrimp until pink and just cooked through. Remove and set aside.
In a large skillet, heat olive oil and sauté garlic and bell peppers until softened.
Stir in jerk seasoning and flour until well combined.
Slowly whisk in heavy cream, stock, and white wine until smooth. Add thyme sprigs and simmer gently until thickened.
Lower heat and stir in Parmesan and cheddar cheese until melted and creamy.
Add cooked pasta and shrimp to the sauce and toss gently until coated.
Simmer briefly, remove thyme sprigs, and serve warm garnished with green onions.

Notes

Use jumbo shrimp to keep the texture juicy and prevent overcooking.
Start with less jerk seasoning and adjust to taste at the end.
If the sauce thickens too much, loosen it with a splash of stock or cream.
This dish is best served fresh but can be gently reheated on the stovetop.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Caribbean

Nutrition

Serving Size: 1 bowl
Calories: 720
Sugar: 6 g
Sodium: 980 mg
Fat: 42 g
Saturated Fat: 22 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 210 mg